Put the tofu, olive oil, tamari, Dijon mustard, paprika and garlic powder in a high-performance blending appliance, and process until smooth. Stir in the shredded cheese and broccoli, using a small rubber spatula. Divide the tofu mixture into the prepared muffin cups, and smooth the tops. Decorate each quiche with 2 tomato halves, and 1 broccoli floret. Loosely cover the quiches with a large piece of parchment paper.

Bake for 15 minutes. Take the pan out of the oven, and remove the parchment paper. Bake uncovered for an additional 10 to 12 minutes, or until the mini-quiches are almost set. Put the pan on a wire rack and loosen the sides of each quiche with a knife.

Let cool for 5 to 7 minutes. Place a large piece of parchment paper on a cutting board or large sheet pan, and carefully invert the muffin pan, releasing the quiches from the muffin cups. Gently and carefully turn the quiches upright onto the wire rack, and let cool an additional 5 minutes, before serving.

Put the tofu, banana, olive oil, vanilla, 1/2 teaspoon cinnamon and nondairy milk into a blender and process until smooth.

Arrange the bread slices in a single layer on the prepared pan. Poke multiple holes in each slice with a dinner fork. (This will allow the banana/tofu mixture to be more readily absorbed into the bread.) Pour the banana/tofu mixture over the bread and gently push the mixture into the bread slices, using a spatula. Refrigerate for at least 1 hour, in order for the banana/tofu mixture to permeate the bread (see note).

Preheat the oven to 375 degrees F. Remove the bread from the refrigerator. Dust the bread slices with about 1/2 teaspoon of cinnamon. Tent with foil, and bake for 20 minutes (see note), or until the top of the bread is starting to become golden.

While the toast cooks, put the vegan margarine and brown sugar in a small bowl and mix together with a fork until well combined.

Remove the toast from the oven and put it on a wire rack. Cut the slices apart (they may have baked together at this point) and flip them over. Dot the top of each piece of toast with the vegan margarine/brown sugar mixture. (Add a bit more margarine, if needed). Bake uncovered for 10 to 20 minutes more, checking often, or until browned and crisp on top (see note). Serve topped with maple syrup or your favorite fruit preserves, if desired.

Chef’s Note: You may prepare the casserole the night before, tent with foil and refrigerate overnight. Proceed with baking as directed.

Chef’s Note: The length of baking time will vary, depending on the thickness of your bread.

Almost Ambrosia Salad

Makes 2 to 4 servings

2 clementines, divided into sections

1 1/2 cups peeled, cored and cubed pineapple

1 very large or 2 small bananas, sliced

2 tablespoons unsweetened shredded dried coconut

4 large medjool dates, pitted and chopped

Squeeze the juice from 3 or 4 of the clementine sections into the bottom of a medium-sized bowl. Add the remaining clementine sections, pineapple, banana, coconut and dates to the bowl. Gently toss to combine. Divide into 2 to 4 pretty dishes, and serve.